Carrot and Habanero Tamales

Name: Carrot and Habanero Tamales
Ingredients: 1 cup masa harina (about 5 oz.; preferably Bob’s Red Mill or Masienda); 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ¼ tsp. baking powder; 2½ cups vegetable stock or low-sodium vegetable broth; 2 Tbsp. grapeseed or vegetable oil; 4 medium carrots (about 1 lb.), preferably rainbow, scrubbed, sliced ¼ thick on a diagonal; 1 habanero chile, halved; 3 garlic cloves; 1 Tbsp. grapeseed or vegetable oil; Kosher salt; 8 dried corn husks, soaked in hot water 5 minutes, or eight 10x5 pieces parchment paper; 1 carrot, preferably rainbow, peeled; ½ cup Pumpkin Hot Sauce; 4 cups mizuna or arugula; Flaky sea salt